CounterActive: an interactive cookbook for the kitchen counter
CHI '01 Extended Abstracts on Human Factors in Computing Systems
Using Low-Cost Sensing to Support Nutritional Awareness
UbiComp '02 Proceedings of the 4th international conference on Ubiquitous Computing
Attention-based design of augmented reality interfaces
CHI '05 Extended Abstracts on Human Factors in Computing Systems
Proceedings of the 7th international ACM SIGACCESS conference on Computers and accessibility
Designing and evaluating kalas: A social navigation system for food recipes
ACM Transactions on Computer-Human Interaction (TOCHI)
Cooking navi: assistant for daily cooking in kitchen
Proceedings of the 13th annual ACM international conference on Multimedia
Enabling nutrition-aware cooking in a smart kitchen
CHI '07 Extended Abstracts on Human Factors in Computing Systems
Kitchen stories: sharing recipes with the Living Cookbook
Personal and Ubiquitous Computing
Celebratory technology: new directions for food research in HCI
Proceedings of the SIGCHI Conference on Human Factors in Computing Systems
Designing persuasion: health technology for low-income African American communities
PERSUASIVE'07 Proceedings of the 2nd international conference on Persuasive technology
Challenges with teaching HCI early to computer students
Proceedings of the fifteenth annual conference on Innovation and technology in computer science education
Laying the table for HCI: uncovering ecologies of domestic food consumption
Proceedings of the SIGCHI Conference on Human Factors in Computing Systems
Domestic food and sustainable design: a study of university student cooking and its impacts
Proceedings of the SIGCHI Conference on Human Factors in Computing Systems
Cooking personas: Goal-directed design requirements in the kitchen
International Journal of Human-Computer Studies
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Unhealthy eating is an increasingly important problem in the western society. Our approach to this problem is to provide a meal planning system giving recommendations of suitable food recipes, taking important factors such as nutrient content, cost, variation, etc into account. A user controls how the system takes these factors into account through settings after which the system creates an optimal meal plan. The user can then iteratively refine the settings until a satisfactory meal plan is produced. The system is evaluated empirically in terms of ease of use and perceived usefulness, factors crucial for eventual user acceptance. The results are positive, and several interesting possibilities for future system improvements are discussed.